Duck Breast with Celeriac | Recipe by sousvidetools.com
Duck Breast with Celeriac Choucroute, Bulgur Wheat and Cherries
Chris Holland Duck Breast with Celeriac Choucroute, Bulgur Wheat and Cherries Duck
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
- 4 duck breasts
- 1.2kg duck bones
- 400ml of brown chicken stock
- 100ml of white wine
- 1g of xanthan gum
- 1 garlic clove
- 1/2 tsp five-spice powder
- 1 tsp Chardonnay vinegar
- 1 pinch of black pepper
- 500g of celeriac, cut julienne
- 5g of salt
- 25g of duck fat
- 25g of white wine vinegar
- 100g of bulgur wheat
- 300ml of water
- 15ml of olive oil
- 1 tsp chives, chopped
- 1 tsp fresh parsley, chopped
- 8 cherries, whole – to serve
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Recipe courtesy of Agnar Sverrisson from www.greatbritishchefs.com
- To prepare the duck breasts, carefully separate the meat and the skin. Reserve the meat for later and trim off any excess fat attached to the skin. When the fat has been removed, place the skin on a tray, ensuring that it is not folded or creased. Transfer the tray to the freezer and leave to freeze.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- Next, make the duck sauce. Arrange the duck bones on a baking tray and place in the oven. Roast until the bones turn golden brown in colour.
- Heat the chicken stock in a large saucepan. When the stock reaches the boil, tip the roasted duck bones into the pan. Simmer gently over a low heat for 1 hour, then pass through a fine sieve. Pour the strained stock into a clean saucepan.
- Heat the white wine in a separate saucepan until it starts to boil, then pour it into the pan with the chicken stock. Mix in the garlic, five-spice powder, black pepper and Chardonnay vinegar, then place the pan over a gentle heat. Simmer for 2 minutes, then strain through a fine sieve and mix in the xanthan gum. Keep stirring the sauce until it thickens, then set aside until needed.
- To make the celeriac choucroute, toss the celeriac with the salt and leave to drain in a colander. The salt will draw the excess moisture out of the celeriac. After 30 minutes, press down on the celeriac to force out as much of the remaining moisture as possible, then empty the colander into a saucepan. Add the duck fat and place the pan over a medium heat. Sauté the celeriac for 20 minutes, ensuring that it does not colour, then stir through the white wine vinegar to finish the choucroute.
- Next, prepare the bulgur wheat. Spread the wheat over the base of a medium saucepan and pour over the water. Simmer for 8 minutes, then take the pan off the heat. Add the chopped herbs and the olive oil and mix well.
- To finish the duck skin, place a large frying pan over a high heat. When the pan is hot, add the frozen skin and cover with a heavy weight. The weight will ensure the skin stays flat. Fry the skin underneath the weight until it is crispy and golden. If preferred, you could cook the skin on a plancha instead in a frying pan.
- Preheat the water bath to a temperature of 62⁰C.
- Season the duck breasts with a pinch of salt, then seal the meat inside a vacuum bag using a bar sealer. Place the bag in the water bath and leave to cook sous vide for 45 minutes.
- While the breasts are cooking, place the duck sauce in a saucepan and stir in the whole cherries. Warm the sauce over a gentle heat until it is heated through.
- Unseal the vacuum bag, remove the cooked duck breasts and leave the meat to rest. After a few minutes, cut the breasts in half lengthways.
- To serve, place a quarter of choucroute on each plate and heap into a pile. Add a few spoonfuls on buckwheat on top of the choucroute, followed by the halved duck breasts (1/2 breast per plate). Break off shards of the crispy skin and balance on top of the meat. Finally, pour over the duck sauce, allowing 2 cherries per plate.